- Contamination prevented during food prep, strg, and dsply
- Wiping cloths
|
11/12/2015 | Complete (Food) | 98 |
- Critical: Proper disposition of unsafe food, returned food not re-served
- Critical: Proper cooking time and temperatures
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
03/19/2015 | Complete (Food) | 95 |
- Critical: Proper date marking and disposition (repeated violation)
- Critical: Time as a public health control:procedures and records (repeated violation)
- Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth (repeated violation)
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
09/10/2014 | Follow-up (Food) | 91 |
- Critical: Proper cold holding temperatures
- Critical: Proper date marking and disposition
- Critical: Time as a public health control:procedures and records
- Critical: Consumer advisory provided for raw and undercooked food
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Plant food properly cooked for hot holding
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
08/19/2014 | Complete (Food) | 82 |
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
05/05/2014 | Follow-up (Food) | 98 |
- Critical: Compliance w/variance, specialized process, and HACCP plan
- Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
|
04/23/2014 | Complete (Food) | 93 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/18/2013 | Follow-up (Food) | 91 |
- Critical: Food-contact surfaces:cleaned and sanitized
- Critical: Proper cold holding temperatures
- Critical: Time as a public health control:procedures and records
- Critical: Food additives: approved and properly used
- Contamination prevented during food prep, strg, and dsply
- Critical: No discharge from eyes, nose, and mouth
- Critical: Handwashing sinks proplery supplied and accessible
|
10/18/2013 | Complete (Food) | 87 |
No violation noted during this evaluation. | 03/18/2013 | Follow-up (Food) | 100 |
No violation noted during this evaluation. | 03/08/2013 | Complete (Food) | 85 |
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